An FBC (Freezer Bag Cooking) friendly rice meal that is easy to prep and prepare, with directions for one pot method as well. It’s a casserole style recipe full of veggies and chicken.
The ingredients.
Sealed and ready to store for the trail.
Ready to enjoy.
Chicken & Rice Spinach & Peppers
In a quart freezer bag or a Food Vac bag:
- 1 cup instant rice
- 2 Tbsp freeze-dried chicken
- ¼ cup freeze-dried spinach
- 2 Tbsp freeze-dried red or green bell peppers
- 1 Tbsp dried onion
- 1 Tbsp shelf-stable Parmesan cheese
- 1 tsp dry chicken gravy mix, lower sodium recommended
Also take:
- 1 Tbsp or 1 packet olive oil
FBC Method:
Place the bag in an FBC Cozy or similar.
Add 1½ cups boiled water and olive oil to the bag, stirring well.
Let sit for 15 minutes.
One Pot Method:
In a smaller pot, bring 1½ cups water and the olive oil to a boil. Add the dry ingredients and stir well. Cover, turn off the stove, and let sit for 15 minutes.
If at high altitude, or in cold temperatures, insulate pot in a pot cozy.
Serves 1 large appetite.
*Notes:
Lower sodium gravy mix is showing up in grocery stores finally. Look for McCormick brand in the dry packet aisle. You can double the amount of gravy mix if you like it saltier.
When prepping recipes using freeze-dried ingredients (versus dehydrated) you want to ensure the bag is well sealed. Particularly with freeze-dried meat. If you are making the meal to use that weekend, a plastic bag will work great. If longer, I highly suggest using a FoodVac sealer and precut quart size bags.
~Sarah